This stuffed flank steak recipe is yet another favorite of our family. It is chosen as a “birthday dinner” several times throughout the year and makes a great Sunday afternoon family dinner. It’s a little more complex to prepare compared t0 our slow cooker roaster beef recipe, but it is well worth the extra effort.
My wife’s family is from Canada and this is a recipe they’ve been enjoying for years. They frequently refer to it as “mock chicken”. We assume it is because it is a substitute for chicken and dressing. Give this recipe a try, we’re sure you’ll love it.
Ingredients
Table of Contents
A typical package of flank steak is approximately 2 lbs. A 2 lbs flank steak will serve 4-6 people.
Stuffing Ingredients
½ loaf bread – cubed
Onion – chopped
1 T poultry seasoning (or sage)
½ C Butter – melted
Mix the stuffing ingredients together and set aside
Rolled Stuffed Flank Steak Preparation
Pound flank steak to even thickness. As demonstrated above, pounding meat in a sealed vacuum packer bag is a great way to avoid the messy cleanup. FYI, vacuum packers are good for so much more. Check out our article on vacuum packers to see how they can make your life a little easier.
After the flank steak is pounded out, score one side in a diamond pattern. Season both sides with salt, pepper, and garlic. Place the stuffing on the non-scored side of steak. Roll into jelly roll style with the grain running horizontally to you, so when you slice it, it’s against the grain. Tie the meat with cooking twine around both ends and in the middle.
Stuffed Flank Steak Cooking Instructions
After the flank steak is stuffed, fry it in a little olive oil until browned on all sides. Place it in an ovenproof pan and bake in a 350-degree oven, covered, for 2 hours.
Serving Stuffed Flank Steak
While the meat rests, make gravy with brown bits and stuffing in the baking dish (yummo!). After meet rests for 10 minutes, slice ¾-1 inch slices. Serve it with mashed potatoes and your favorite vegetable. A little gravy on the meat/stuffing pinwheels is delicious.
Flank steak is typically a little tougher cut of meat. However, pounding it out, baking it, and slicing it thinly against the grain makes this a melt in your mouth meal. It’s great for special occasions and sure to be a big hit with everyone! Enjoy!
Recipe Card
- 2 lbs Flank Steak
- ½ Loaf bread cubed
- 1 Small Onion chopped
- 1 Tbsp poultry seasoning or sage
- ½ Cup Butter melted
- Pound flank steak to even thickness. Score one side of steak in a diamond design. Season both sides with salt, pepper, and garlic.
- Place stuffing on one side of steak. Roll into jelly roll style with the grain running horizontally to you (so when you slice it’s against the grain). Tie with string both ends and in the middle.
- Fry flank steak in a little oil until browned on all sides.
- Cook in an ovenproof pan in a 350-degree oven, covered, for 2 hours.
- While the meat rests, make gravy with brown bits and stuffing in the baking dish (yummo!). After meet rests for 10 minutes, slice ¾-1 inch slices.
- Serve it with mashed potatoes and your favorite vegetable. Enjoy!
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That sounds like a delicious variation! Thanks for sharing!
My mum made this with Pepperidge Farm spiced and herbed stuffing mix adding chopped sweet onions and apple and garlic with black truffle olive oil and fresh squeezed oranges for liquid. Heat all stuffing ingredients In a skillet, add finely chopped sage thyme and rosemary (teaspoon) then spread thin over inside of steak after beating and scoring the shell side. Roll up and use bamboo sqewers to hold it in a roll shape.
Than place in a baking dish. Pour olive oil over and rub it down then cover with a heavenly layer of the chopped herbs . Pour in a generous amount of good red wine 1/2”-3/4” into the baking dish and roast at 425 for 20 mins, then back heat down to 350 and cover with tin foil . Check internal temp, done 135-140. Let rest 15mins cut into 3/4” slabs and serve
We’ve never tried it. I’m sure the flavor would be okay, but the meat’s grain would be different. That could lead to difficulties cutting the finished product and the texture would be different. If you try it, let us know how it turns out.
can you do this with thin sliced round steak?
That all sounds delicious! Let us know how it turns out.
I have looked everywhere for a bread stuffing flank steak recipe! Thank you so much for sharing yours! I am making this one tomorrow adding celery and onions, beef stock instead of chicken and sage! I also am making au gratin potatoes and Bernaise sauce for the meat; and the vegetables are sautéed summer squash and asparagus! I am hoping that it becomes a new family favorite!
Thanks for sharing your recipe tips. My wife always says a recipe is a great place to start, but you can always “tweak” them to make them your own! It’s one of our favorite meals.
For the stuffing, adding finely chopped celery, teaspoon of onion flakes and 1/4 cup salt free chicken stock will give a very flavorful stuffing “ just like Mom made”.
This is what I’m looking for thank you